Directions:
STEP 1
Preheat the oven at 350 degrees.
STEP 2
Salt and pepper chicken, and set aside.
STEP 3
Divide the rest of the ingredients in half to make the stuffing, setting aside two tablespoons of the grated Parmigiano Reggiano cheese.
STEP 4
Roll up chicken to enclose the stuffing, and secure with toothpicks or kitchen twine, and arrange in a shallow baking dish.
STEP 5
Bake uncovered at 350 degrees for 35 minutes in the preheated oven. Remove the twine or toothpicks.
STEP 6
Serve on a dish and sprinkle the remaining Parmigiano Reggiano cheese on top, and get ready for your first bite.
STARTER
Chicken Altavilla
-
30m
PREP
-
45m
COOK
-
380
CALORIES
-
2
SERVINGS
This recipe was the winner of the “From Good to Great” Category in the Parmigiano Reggiano Masterpiece Recipe Contest, 2022.
This stuffed chicken recipe is super easy to make and you will instantly place on your list of favorites. Tender chicken breasts, lightly seared on the outside and juicy within, are stuffed with Parmigiano Reggiano cheese, spinach, sun dried tomatoes, pine nuts, raisins and mushroom. The chicken pairs nicely with a fresh green salad or garlic mashed potatoes, or a bit of both for an indulgent meal.
Ingredients:
2 chicken breast pounded thin
2 sun dried tomato in oil finely chopped
10 spinach leaves
10 pine nuts
6 small raisins, chopped
1 tablespoon of butter
8 slices of mushroom
3 tablespoons of grated Parmigiano Reggiano cheese
2 tablespoons of bread crumb mixed with 1 teaspoon of olive oil
Salt and pepper, to taste
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano – because “nothing else compares”.
STARTER
Chicken Altavilla
-
30m
PREP
-
45m
COOK
-
380
CALORIES
-
2
SERVINGS
This recipe was the winner of the “From Good to Great” Category in the Parmigiano Reggiano Masterpiece Recipe Contest, 2022.
This stuffed chicken recipe is super easy to make and you will instantly place on your list of favorites. Tender chicken breasts, lightly seared on the outside and juicy within, are stuffed with Parmigiano Reggiano cheese, spinach, sun dried tomatoes, pine nuts, raisins and mushroom. The chicken pairs nicely with a fresh green salad or garlic mashed potatoes, or a bit of both for an indulgent meal.
Directions:
STEP 1
Preheat the oven at 350 degrees.
STEP 2
Salt and pepper chicken, and set aside.
STEP 3
Divide the rest of the ingredients in half to make the stuffing, setting aside two tablespoons of the grated Parmigiano Reggiano cheese.
STEP 4
Roll up chicken to enclose the stuffing, and secure with toothpicks or kitchen twine, and arrange in a shallow baking dish.
STEP 5
Bake uncovered at 350 degrees for 35 minutes in the preheated oven. Remove the twine or toothpicks.
STEP 6
Serve on a dish and sprinkle the remaining Parmigiano Reggiano cheese on top, and get ready for your first bite.
Ingredients:
2 chicken breast pounded thin
2 sun dried tomato in oil finely chopped
10 spinach leaves
10 pine nuts
6 small raisins, chopped
1 tablespoon of butter
8 slices of mushroom
3 tablespoons of grated Parmigiano Reggiano cheese
2 tablespoons of bread crumb mixed with 1 teaspoon of olive oil
Salt and pepper, to taste
About Chef Nina Mulè Lyons
Nina Mulè Lyons grew up in Pittsburg, PA, in a family that valued Italian traditions and learned to cook by helping her mom in the kitchen, starting “as soon as she could reach the stove”. Nina can trace her ancestry 300 years back to Altavilla Milicia, a small village in Sicily, the Italian island just off the “toe” of Italy’s “boot.”
In 2018 and 2019 Nina spent time in Italy studying mosaics in Ravenna, a city in the Emilia Romagna region. During those trips she also spent some time in Bologna, the capital of Emilia Romagna, which is considered by many to be Italy’s ultimate food destination. It is here that she fell in love with Parmigiano Reggiano – because “nothing else compares”.
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